Strawberry Pop Tart Cookies (Print View)
Buttery jam-filled sugar cookies glazed and sprinkled for a playful, nostalgic treat.
# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Filling
09 - 1/2 cup strawberry jam
→ Glaze and Decoration
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Red or pink food coloring (optional)
14 - Rainbow sprinkles for decorating
# How-To Steps:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until light and creamy, about 2 to 3 minutes. Add the egg and vanilla extract, then mix until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing.
05 - Scoop 1 tablespoon of dough and flatten it slightly in your palm. Place 1/2 teaspoon of strawberry jam in the center and cover with another tablespoon of dough. Pinch the edges together to seal completely, then gently roll into a smooth ball. Repeat with the remaining dough and jam.
06 - Place the filled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
07 - Bake for 12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired, until smooth and slightly thickened. Spread the glaze over the fully cooled cookies and top with rainbow sprinkles. Allow the glaze to set before serving.
# Expert Hints:
01 -
- The jam center surprises everyone who bites into one, and watching peoples faces light up never gets old.
- They taste like childhood Saturday mornings but feel fancy enough to bring to a bake sale or potluck.
02 -
- Seal those edges like your life depends on it, because jam escaping during baking leads to burnt sticky puddles on your pan.
- Thinner jams will run and leak, so if yours is on the runny side, chill it in the fridge for thirty minutes before using.
03 -
- Use a cookie scoop for uniform portions so every cookie bakes evenly and looks like it came from a professional bakery.
- A barely damp paper towel under your mixing bowl keeps it from spinning away while you cream the butter and sugars by hand.